salad

Wednesday

Jul 30, 2008 at 12:01 AMJul 30, 2008 at 10:05 AM

For E.K., Columbus

For E.K., Columbus

ORZO SALAD

Makes 6 to 8 servings

This recipe is from Giada de Laurentiis on the Food Network. It is delicious and a great accompaniment to grilled chicken or fish. The recipe makes more vinaigrette than needed, but you can store it in the refrigerator and use it in other salads.

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

1 cup extra-virgin olive oil

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

Salad:

4 cups chicken broth

1 1/2 cups orzo

1 can (15 ounces) garbanzo beans, rinsed, drained

1 1/2 cups grape tomatoes, halved

3/4 cup finely chopped red onion (I use less)

1/2 cup chopped fresh basil leaves (optional)

1/4 cup chopped fresh mint leaves (optional)

Salt and pepper to taste

To make the vinaigrette: Mix the vinegar, lemon juice, honey, salt and pepper with a whisk in a blender. In a steady stream, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

To make the salad: Bring the broth to a boil in a heavy large saucepan. Add the orzo and stir. Partially cover the pot. Cook until the orzo is tender but still firm to bite, stirring frequently, about 7 minutes. Drain. Transfer to a large shallow bowl. Toss until orzo cools slightly. Then cool completely.

Add beans, tomatoes, onion, basil and mint, if using, to orzo. Add enough vinaigrette to coat. Season the salad with more salt and pepper, if necessary.